Easy Snack: Roasted Chickpeas

Easy snack: Roasted ChickpeasA month of foods that make me feel like coming home - Cadry's KitchenThis month I’m sharing recipes that are familiar and cozy.

I definitely go through food obsessions. I’ve been that way my whole life. Sometime in junior high I started making ramen noodles from those 25-cent packages, and I made them almost every day. I had my own special method for cooking them – light on the broth, noodles slightly al dente. I ate them and ate them until I became sick of them. By the time people were going to college and living on ramen, the mere thought of them was stomach turning to me.

Since then I’ve gone through artichoke phases, hot sauce phases, mushroom phases… For the past few years, I’ve been deeply entrenched in a sauerkraut and pickled jalapeño phase.

Roasted chickpeas: an easy snackBut there was a period about 7 years ago when I could not get enough roasted chickpeas. I wanted them as a snack instead of popcorn. I put them in salads. I threw them into pasta. I topped sautéed collard greens with them. Thankfully, I learned my lesson with the ramen, and I didn’t eat the roasted chickpeas to the point of nausea. Even though that phase has passed, I still love roasted chickpeas and eat them at least once or twice a month.

I don’t follow any kind of recipe for them. (Although, I’ll share one at the bottom of this post to make it easy for folks trying roasted chickpeas for the first time.) I just take drained and rinsed chickpeas, put them on a parchment paper lined baking sheet, drizzle them lightly with oil, add a bit of salt and a generous helping of nutritional yeast flakes and bake them at 400 degrees for about twenty minutes, shaking the pan once or twice during baking.

The chickpeas brown a bit better if you dry them first with a towel before putting them on the baking sheet, but honestly, I don’t do that most of the time. If you prefer crunchier chickpeas, you can leave them in the oven a little longer. I like them with a bit of crunch on the outside but still creamy on the inside.

Roasted chickpeas: perfect topping for an easy saladI made roasted chickpeas this week to go with a lunch of a simple salad.

Nibbly night with roasted chickpeasStill not in the mood to cook, we finished them off later that evening for a nibbly night. I roasted the chickpeas again in the oven, just long enough to heat them, and added another sprinkling of nutritional yeast flakes.

Nibbly night with easy roasted chickpeasThen I served them with a couple of ripe summer tomatoes that had been sliced, Castelvetrano olives, pepperoncinis, orange bell pepper slices, grapes, and dolmas (another food that very much feels like home to me even though I didn’t discover it until my twenties). I also had a container of local olive tapenade and grilled garlic bread to round out the meal for an easy and tasty supper.

Roasted Chickpeas: Easy snack & salad topper

Roasted Chickpeas

Yield: 1 cup

Ingredients

  • 1 cup cooked chickpeas, drained and rinsed
  • ½ tsp extra virgin olive oil
  • 1 Tbsp nutritional yeast flakes
  • Pinch of salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper.
  3. Toss chickpeas in extra virgin olive oil, nutritional yeast flakes, and salt on baking sheet. Spread the chickpeas evenly across the sheet for even baking, making sure the chickpeas aren't touching.
  4. Put baking sheet in the oven and roast chickpeas for 20 minutes, stopping once or twice to shake the pan so that the chickpeas roast evenly.
  5. Remove from oven and serve.
http://cadryskitchen.com/2014/09/20/easy-snack-roasted-chickpeas/

Do you have any current vegan food obsessions?

No Fuss Dinner: Nibbly Night

No fuss, easy dinner: Nibbly night (with menu)Funnily enough, one of David and my favorite dinners requires next to no work at all.  Most of the “effort” is reaching around the refrigerator to find containers of strawberries, cherry tomatoes, or baby bell peppers and giving them a rinse.  There’s a bit of slicing and perhaps making one hot item, but for the most part it’s simply a no fuss night of nibblies.

I don’t know what it is about these easy dinners that makes them so satisfying.  Is it the variety of tastes?  Maybe it’s the fact that there won’t be much in the way of dishes to clean up afterwards.  It could be that it’s simply pleasurable and kind of date-night-fun to eat finger foods with your sweetheart.

No fuss, easy dinner: Nibbly night (with menu)Sometimes we’ll reach for these simple meals on a hectic weeknight, but more often they’re a cozy Sunday night way to ease into the week.  We’ll grab a movie and glass of red wine to wash it down.

No fuss, easy dinner: Nibbly night (with menu)This past Sunday, our Nibbly Night Menu included:

Fresh vegetables & fruits for dunking or to eat on their own:  grape tomatoes, baby bell peppers, and cucumber slices.  Carrot sticks, sugar snap peas, blueberries, blackberries, orange slices, or grapefruit slices would have also been tasty additions!

Dips:  I grabbed a prepared container of baba ganoush, but hummus, bruschetta, salsa, or muhammara would have fit right in.

Bready things:  This night we warmed fresh rolls from the bakery.  Other ideas are crackers, a baguette, toasted pita bread, or tortilla chips.

Hot things:  A nibbly night feels more complete and substantive with something hot.  This night I made chickpea bacon from Vegan Sandwiches Save the Day and steamed edamame, salted and still in the pod.  Baked tofu, kale chips, or roasted chickpeas are other standard favorites.

Pickled things:  Turnip pickles, stuffed grape leaves & pepperoncinis.  Other pickled favorites include jalapeno slices, olives of all kinds, and tiny gherkin pickles.

Other ideas:  Nuts, seeds, coconut bacon, and homemade or store-bought nut-based cheese.

No fuss, easy dinner: Nibbly night (with menu)

Do you have Nibbly Nights at your house?